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Cabot Creamery 6 oz Cheese Bar Cheddar Farmhouse Reserve

Common questions

Is Cabot Creamery 6 oz Cheese Bar Cheddar Farmhouse Reserve healthy?

Cabot Creamery 6 oz Cheese Bar Cheddar Farmhouse Reserve scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This cheese bar is made with a simple and traditional ingredient list, including pasteurized milk, cheese cultures, salt, and enzymes, which are typical for high-quality cheese.

How processed is Cabot Creamery 6 oz Cheese Bar Cheddar Farmhouse Reserve?

Cabot Creamery 6 oz Cheese Bar Cheddar Farmhouse Reserve is NOVA Group 3: Processed Foods.

Which ingredients drive Cabot Creamery 6 oz Cheese Bar Cheddar Farmhouse Reserve's score?

In Scout's ingredient-by-ingredient analysis, Cheese cultures counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Cabot Creamery 6 oz Cheese Bar Cheddar Farmhouse Reserve

Cabot Creamery
85 Excellent

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Agri-Mark, Inc.
Category Cheese
Summary

This cheese bar is made with a simple and traditional ingredient list, including pasteurized milk, cheese cultures, salt, and enzymes, which are typical for high-quality cheese. The product is processed but lacks any harmful additives or seed oils, making it a clean option within its category. Its processing level limits the score, but the absence of artificial ingredients and the use of beneficial cheese cultures contribute positively to its rating.

Key ingredients 4

Cheese cultures
Good

Cheese cultures are beneficial bacteria used in the fermentation process of cheese. They enhance flavor and texture while contributing to the development of probiotics. These cultures are essential for traditional cheese-making, promoting gut health.

Benefits

May support digestive health by promoting a healthy gut microbiome through the presence of probiotics.

See more about Cheese cultures →
Pasteurized milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, ensuring safety and consistency.

Benefits

Provides essential nutrients such as calcium and protein, which are important for bone health and muscle maintenance.

See more about Pasteurized milk →
Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the fermentation process and prevents spoilage. While necessary in cheese production, excessive consumption of salt can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular disease if consumed in excess.

Benefits

Acts as a preservative and flavor enhancer in cheese, contributing to its overall taste and shelf life.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.

Benefits

Essential for the cheese-making process, contributing to the development of flavor and texture in the final product.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

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